Hearty Summer Garden Minestrone

1. Cook the Beans

If you're using dried beans, cook them according to the package instructions until tender and set aside, reserving their cooking liquid. If you have pre-cooked beans, simply measure out 2.5 to 3 cups.

2. Prepare the Soffritto

Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté these vegetables for about 8 to 10 minutes, or until they are softened and fragrant.

3. Add the Vegetables

Add the diced zucchinis, yellow squash, and green beans to the pot. Cook these for about 5 minutes, stirring occasionally.

4. Add Broth and Tomatoes

Pour in the vegetable broth and the can of diced tomatoes, including their juices. Stir in the dried oregano and basil. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.

5. Add Beans and Spinach

Add the cooked beans along with some of their reserved cooking liquid, if needed, to achieve your desired consistency. Stir in the roughly chopped spinach and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, just until the spinach wilts.

6. Finish the Soup

Stir in a tablespoon of lemon juice to brighten the flavors. Taste and adjust the seasoning if necessary.

7. Serve

Ladle the minestrone into serving bowls and garnish each with a generous sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil.